Good News for Chili Lovers

Researchers found that capsaicin – the ingredient that gives chili peppers their heat – activated a pain receptor in mice that reduced tumour development in their gut.

In their study, the team fed capsaicin to mice that were genetically susceptible to the development of multiple tumours in the gut.

They found that the component reduced tumour development in the mice by activating TRPV1 and extended their lifespan by more than 30%. In addition, such effects were boosted when combined with a COX-2 non-steroidal anti-inflammatory drug called celecoxib

The information contained within this website has been provided as a general guide and should not be treated as a substitute for the medical advice of your own GP or any other health professional. (wpe)

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